Back in December I made these Caramelized Onion and Prosciutto Deviled Eggs to take to our Nashville Food Blogger holiday shindig, along with Pimento Cheese Deviled Eggs.
I shared the recipe for the pimento cheese version immediately because they were my favorite of the two, but then started hearing from other bloggers that they actually liked these the best! To each his own, right?
I’m quite sure that if I had tried these solely on their own without comparing side by side to the other egg, I would’ve been totally excited about them and gobbled up more than a few. So, basically what I’m saying is… it was dumb of me not to share both recipes in the first place!
Caramelized Onion and Prosciutto Deviled Eggs
Makes 24 servings. From Country Living
Ingredients:
12 large eggs
2 tsp white vinegar
1-2 slices prosciutto
1/4 cup olive oil
1 large Vidalia onion, thinly sliced
1 Tbsp sugar
1 cup mayonnaise
1/2 cup chopped kalamata olivesDirections:
In a large pot over high heat, bring eggs, vinegar, and enough water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
In a skillet over medium heat, cook prosciutto until crisp, about 1 1/2 minutes. Slice; set aside.
In same skillet, add olive oil and Vidalia onion; cook until softened, about 15 minutes.
Reduce heat to medium-low, add sugar; cook until onion is golden, about 15 minutes. Chop onion; set aside.
To yolks, add mayonnaise, kalamata olives, and caramelized onions; mix. Fill egg whites. Garnish with prosciutto. Cover and refrigerate for at least 30 minutes, or until ready to serve.
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Leah — March 26, 2012 @ 9:02 am
Yum! I love deviled eggs, plain or fancy. These sound amazing. Hate I missed them!
Ally Garner — March 26, 2012 @ 12:34 pm
I just made your pimento cheese deviled eggs again last night for our Mad Men party. In fact, your pcd eggs are the only recipe I’ve used since you shared that glorious recipe. But these caramelized onion & prosciutto deviled eggs look even yummier, if that’s possible. Thanks for sharing this recipe too Beth! Hope you & the baby are enjoying Spring :)
Lesley — March 26, 2012 @ 3:15 pm
I think you know which one I prefer. :)
Eileen Harrell — March 26, 2012 @ 10:02 pm
These seem absolutely delicious (as do the Pimento cheese deviled eggs…)
Being born and raised in the deep South…I have ALWAYS followed the traditional 2 recipes of typical “old Southern” deviled eggs…the recipes are simple and practically a religion….
but these two recipes and the photography that goes with… have enticed me to fix both versions.
Mindy — March 30, 2012 @ 7:35 pm
Hmmmm. I may have to make these for Easter because they look TOO DELICIOUS to pass up! Thanks for sharing!
megan @ culinary chops — April 18, 2012 @ 10:37 pm
These look so amazing! I’he never thought to add meat to deviled eggs. This post is bookmarked!
Oh How Pinteresting! And a new FOOD blog! | Renlish — June 27, 2012 @ 6:33 am
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